4-6 people
Ingredients;
1 lb. shanks, or beef leg
2 lbs Good Beef Stew meat
2 cups coarse chopped carrots
2 cups celery root (celeriac)
1 large onion
1 leek
1 teaspoon salt
1 pinch nutmeg
6 to 8 medium potatoes
2 cups Spaetzle
1 bunch parsley
20g butter
1 / 2 bunch chives
printer friendly Metric Conversion Chart
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La Crueset Dutch Ovens |
1. Cook the shanks in a large dutch oven or soup pot with 2 quarts of water
I added about a half of a large onion, garlic cloves into the stock with the shanks and some bay leaf, pepper corns.
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2. Brown the stew meat in a bit of olive oil with some salt and pepper.
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After the meat is browned add it to the stock with the shank meat.
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After 3 hours the beef cubes are fork tender but not falling apart.
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For this dish I am cooking the vegetables separate, because I want them to stay intact and not fall apart.
This also keeps their individual flavor defined. I ladled out some of the stock into the vegetables and then baked them for 30 minutes till they were tender.
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Here are the cooked vegetables ready to dish up. |
I boiled the potatoes in some of the stock also till they were just barely tender. I didn't want them to fall apart. |
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When they cooled I cut them into slices about 1 / 2 inch thick. |
The rest of the onion I sliced and fried in butter on medium heat till nice and browned . Olive oil works nice also.
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Make the Spaetzle Go here for the recipe
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To serve I placed some meat, potatoes, vegetables, and spaetzle in the soup bowl and then ladle some of the stock over it.
Top with some of the fried onions, parsley and chives.
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| Our German Cookbook |
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Biography of my grandma
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